Tomato season has always been my favorite time of year. The difference between an in-season, locally or homegrown tomato and the stuff that’s in the store for the rest of the year is astronomical.
And, you know, when you finally get a giant pile of them – so big that you can’t even eat them all raw (which is saying something, because tomatoes are life) it’s time to figure out what to do with them. We always put up canned whole tomatoes to use in soups and stews, and sometimes we do a pizza sauce, too! And occasionally I’ll make a soup – like this one. Which this time around, didn’t survive until canning. I ate it all immediately.
My favorite thing about this soup is the flavor that comes from giving the tomatoes and onions just a little bit of char. My other favorite thing is dunking the world’s gooiest grilled cheese in it.
And one more favorite thing: It makes the transition from our beautiful Portland summers to the rainy fall season a little bit easier to handle.
And, it’s so easy to make. Just load up your sheet pan with all the veggies, roast for a while, and then bring to a simmer with broth. Then: blend it up, and you’re basically done.
Except for making the grilled cheese, of course.
- 5 lbs. tomatoes, quartered
- 1 onion, cut into eighths
- 6-8 garlic cloves
- 1 quart vegetable broth
- 2 Tbsp. fresh lemon juice
- Kosher salt
- Preheat the oven to 450 degrees Fahrenheit.
- Toss the tomatoes, onions and garlic cloves in vegetable oil and salt liberally. Roast until lightly charred, about 25 minutes.
- Transfer the roasted veg to a Dutch oven and add vegetable broth. Bring the whole mixture to a simmer, then blend with a stick blender or (very carefully) with a full sized blender. Stir in salt and tomato juice.
- Serve with grilled cheese, is my advice 🙂